November 23rd, 2024
Recipes
Spinach and Chickpea Salad with Pesto Vinaigrette
Valentina P
- Difficulty
•
- Time 30"
Roasted chickpeas are combined with juicy artichoke hearts, tomatoes, and zucchini all tossed in spinach and an easy homemade pesto vinaigrette. Quick and delicious.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 handfuls raw spinach
- 1 large zucchini, halved and sliced
- 1/2 heaping cup cherry tomatoes
- 4 ounces marinated artichoke hearts
- 1 tablespoon olive oil For the Pesto Vinaigrette
- 2 tablespoons basil pesto (store-bought or homemade)
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 tablespoon balsamic vinegar
- pinch of sugar (optional)
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Toss the sliced zucchini, tomatoes, and chickpeas with the 1 tablespoon of olive oil, some salt, and pepper. Spread evenly over a baking sheet and roast for 15 to 20 minutes.
- Step 2: Meanwhile, stir together the pesto vinaigrette ingredients.
- Step 3: Transfer the roasted vegetables and garlic to a mixing bowl. Add the spinach, artichokes, and a splash of the pesto vinaigrette. Toss.
- Serve: Divide onto plates and serve with pesto vinaigrette on the side. Any remaining vinaigrette will last up to 1 week refrigerated.
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Spinach and Chickpea Salad with Pesto Vinaigrette
PT30M 1 (15 ounce) can chickpeas, drained and rinsed 3 handfuls raw spinach 1 large zucchini, halved and sliced 1/2 heaping cup cherry tomatoes 4 ounces marinated artichoke hearts 1 tablespoon olive oil 2 tablespoons basil pesto (store-bought or homemade) 1 1/2 tablespoons extra-virgin olive oil 1/2 tablespoon balsamic vinegar pinch of sugar (optional) Gluten Free Vegan 2 Servings
Ingredients:
